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–+ servings
Fairy cakes with festive sprinkles.
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5 from 4 votes

Easy Christmas Fairy Cakes with Sprinkles

Easy Christmas fairy cakes with a white icing glaze and topped with festive sprinkles.
Course Baking
Cuisine British
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 12
Calories 233kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 100 g Butter softened
  • 100 g Caster Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla Extract
  • 100 g Self Raising Flour

For the icing

  • 300 g Icing Sugar sieved
  • 2-3 tablespoon Water
  • 4 tablespoon Sprinkles

Instructions

  • Preheat the oven to 180°C (160 fan/ Gas 4) and line a 12 hole bun tin with paper cases.
  • In a large bowl, cream together the softened butter and sugar until light and fluffy.
    100 g Butter, 100 g Caster Sugar
  • Beat in the eggs and vanilla extract.
    2 Eggs, 1 teaspoon Vanilla Extract
  • Fold in the flour then spoon the mixture into the paper cases.
    100 g Self Raising Flour
  • Bake in the oven for 10-12 minutes until golden brown. Allow to cool on a wire rack.
  • For the icing, whisk together the icing sugar and water (add the water gradually as you may not need all of it) until you get a thick drizzling consistency. Spoon the icing onto the tops of the fairy cakes and finish with the sprinkles. Allow the icing to set for 1 hour before serving.
    300 g Icing Sugar, 2-3 tablespoon Water, 4 tablespoon Sprinkles

Notes

Expert Tips:
  • Make sure the eggs are at room temperature to ensure the cakes rise.
  • Don't overfill the paper cases. Equally distribute the mixture between 12 cases. It won't look like a lot of mixture in each case, but they will rise!
 
Variations:
  • Make chocolate fairy cakes by replacing 25g of the flour with cocoa powder.
  • Flavour the sponge with orange zest or cinnamon instead of vanilla.
  • Decorate the tops with a buttercream icing or melted chocolate.
  • Add milk chocolate chips, dried cranberries, or raisins to the fairy cakes.
 
Storage:
Store - Once cooled and decorated, place the fairy cakes in an airtight container or cake tin. They will keep for up to 3 days. They are best eaten on the day they are made though.
Freeze - The fairy cakes can be frozen for up to 3 months minus the white icing. Defrost at room temperature before serving.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 233kcal | Carbohydrates: 45g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 12mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 36g | Vitamin A: 44IU | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1mg
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